Chef notes

Round two of peach cobbler, done a different way. My June one had the batter underneath the fruit, but this time I dropped big scoops of biscuit dough right on top of the caramelized peaches. The biscuits bake up golden on top and soft underneath where they soak up peach juice. We ate the whole thing before I remembered to take a photo of the finished one. It was that good.

Ingredients

• Fresh peaches
• Sugar
• Brown sugar
• Cinnamon
• Lemon juice
• All-purpose flour
• Baking powder
• Cold butter
• Milk
• Salt
• Coarse sugar

Recipe

1. 1.Peel and slice the peaches. Cook them in a skillet with both sugars, cinnamon, and a squeeze of lemon juice until they're soft and jammy, then pour them into a baking pan.
2. 2.Make the biscuit dough: whisk the flour, sugar, baking powder, and salt. Cut in cold butter until it looks like coarse crumbs, then stir in the milk until a thick dough just comes together.
3. 3.Scoop big mounds of dough over the hot peaches with an ice cream scoop, leaving gaps so the filling can bubble through.
4. 4.Sprinkle the tops with coarse sugar.
5. 5.Bake at 375°F for 35–40 minutes until the biscuits are golden and the peach filling is bubbling around them.
6. 6.Cool for a few minutes and serve warm, ideally with vanilla ice cream.

More photos